Creamy Ancho Sweet Potato Soup

    Creamy Ancho Sweet Potato Soup
    Alejandra Ramos

    Healthy sweet potatoes give this dairy-free soup a rich and creamy base without the addition of milk or butter. Topped off with a few fresh garnishes, it’s a satisfying (and colorful) recipe to warm chilly nights.

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    Ingredients
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    4
    large sweet potatoes, peeled and cut into 2-inch pieces
    1
    medium yellow onion, peeled and quartered
    2
    large cloves garlic
    1
    teaspoon
    ancho chile powder
    1
    teaspoon
    kosher salt
    1/2
    teaspoon
    cayenne pepper
    5
    cups
    chicken broth
    1
    bay leaf
    *
    juice of 1 lime
    *
    finely chopped cilantro, pomegrante seeds and crumbled queso fresco (optional), for garnish
    Directions
    Step 1
    Combine chopped sweet potatoes, onion, garlic, ancho chile powder, salt and cayenne in the base of slow cooker. Stir well to coat the potatoes with spices.
    Step 2
    Pour in chicken broth and add the bay leaf. Cover and cook on low for 6 hours.
    Step 3
    Remove the bay leaf and use a handheld immersion blender to puree until smooth. If you don’t have an immersion blender you can puree the soup, in batches, in a regular blender.
    Step 4
    Stir in the lime juice, and serve garnished with fresh chopped cilantro, pomegranate seeds, and crumbled queso fresco.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
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    380 mins
    Prep Time: 
    20 mins
    Cook Time: 
    360 mins
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    The base number of servings for this recipe is 4
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